HOW TO MAKE THE MOST DELICIOUS HOMEMADE PECAN MILK

If there’s some sort of addiction to making homemade dairy-free milks, I probably have it. Ever since the first—and very successful—attempt at making almond milk at home, there was no looking back. The homemade stuff is creamy, fresh, and seriously delicious. I’ve made it many more times since just to make sure I wasn’t overselling it, and I really do stand by my initial descriptor: an ambrosial silk of heaven.

Excited by how luscious homemade almond milk tasted, I embarked on a journey in discovering other homemade alternative milks, from cashew milk, walnut milk, hemp milk, to even banana milk—yes it’s a thing. And although I can safely say that I’ve developed a unique craving for each milk on separate occasions, none still quite compared to the initial adoration I had for homemade almond milk. That is until I tried the pecan milk.

The pecan milk to be similar to the walnut milk: light and refreshing. But it is more aromatic and rivalled the almond milk in terms of silkiness. Super delicious, and amazing in coffee–coworkers approved.

Why pecan milk?

Like many nuts and seeds, pecan is a nutritional powerhouse, and issecond highest in antioxidants in terms of nuts, only after the walnut. Pecan isn’t only one-trick pony, though, as it also provides healthy fats and offers more than nineteen vitamins and minerals. It is an excellent source of fibre, and being a good source of potassium, pecan milk would make an ideal post-workout beverage on its own or in a protein shake!

How to make pecan milk at home.

If you’ve made any nut milks at home, you’ll be very familiar with the process of homemade pecan milk.

What you need:

1 cup raw unsalted pecans

3 cups water

2 tablespoons maple syrup (or to taste)

Pinch of salt

How to prepare:

1. Soak pecans in water overnight in a bowl. The longer they soak, the creamier and silkier it will be.

2. Drain the water and rinse the pecans with cold water.

3. Place pecans in the blender with three cups of water with maple syrup and salt.

4. Blend it on high for two minutes.

5. Place a nut milk bag or a cheesecloth as a filter over a bowl or container, then pour in the pecan milk from the blender.

6. Hold up the nut milk bag and slowly squeeze out the remaining pecan milk from the pulp.

7. Pour into a container with a tight lid then refrigerate for up to five days.

It was also interesting to note that this was the only homemade nut milk that separated distinctively after sitting for a while. (Yes, I’m using a Juice Box bottle.) All you have to do it is give it a good shake before consuming. Still silky and smooth.

Have you tried making your own nut milk? Let us know which one we should try next, or if there’s anything we should add to enhance our recipe!

Daniel is a Digital Marketing and Content Strategist at SPUD. He graduated from UBC with a degree in English and International Relations with a focus on environmental topics. A wordsmith by day and a bookman by night, he's a self-proclaimed gastronomic snob, a buck-a-shuck addict, a sub-par skier, and a devoted kingsguard of the oxford comma. He also frequents the dog park with a schnauzer named Duke. | Instagram: @dannnyellow